INGREDIENTS
100 g dark chocolate
500 ml milk
1 tbsp baking cocoa
3 tbsp sugar
2 tbsp cornstarch
12 Rocher balls
400 g cream
2 packs of cream stiffener
1 pack vanilla sugar
1 – 2 tbsp hazelnut brittle
PREPARATION
1st step
Roughly chop the dark chocolate. Pour milk into pot. Pour 2 tablespoons of the milk into a small bowl. Add baking cocoa, sugar, cornstarch, mix well. Heat milk in a saucepan over medium heat. Add chopped chocolate and let it melt while stirring.
2nd step
As soon as the chocolate has dissolved, turn the heat up briefly so that it boils and continue stirring constantly. Let simmer for 1 minute, then remove from heat and add the chocolate-sugar-milk mixture. Stir well until the mixture thickens, if necessary, briefly put it on a hot stove and let it simmer until it forms a pudding-like consistency.
3rd step
Pour the pudding into a bowl and cover the surface with cling film. Allow to cool completely, then place in the refrigerator for another 30 minutes. Roughly chop 9 of the Rocher balls. Place the remaining 3 balls in the refrigerator.
4th step
As soon as the pudding has cooled, beat the cream, cream stiffener and vanilla sugar until stiff. Stir the cooled pudding briefly. Fold 150 g of the cream into the pudding until you get a creamy, even mixture. Rest. Pour cream into large piping bag. Prepare 6 glasses (125 ml each). Pour the pudding cream into a piping bag. Cut both piping bags 1 cm wide at the tip.
5th step
First, use the cream piping bag to squirt a 1-1.5 cm thick layer of cream into each glass. There should be some cream left over. Using a pudding piping bag, pipe a thicker layer of pudding onto the cream layers. Use up the pudding.
6th step
Add chopped Rocher to pudding mixture. Pipe icing into each glass to use up any remaining cream. Halve the refrigerated roaches with a sharp knife and place half a ball on the icing. Sprinkle with brittle. Refrigerate until serving.